Draining in
cheesemaking is an essential step in removing excess whey from the curds. It helps in achieving the desired texture and consistency of the cheese. Specialized tools are used to facilitate the draining process, allowing the whey to separate from the curds efficiently. These tools help to control the drainage rate and ensure even distribution of whey removal. Proper draining is crucial in
cheesemaking to avoid overly wet or dry cheese, and to promote proper flavor development.
Here is a list of tools used to perform draining:
